Halogen Oven Chianti Braised Beef Brisket

Achingly tender meat soaks up the full bodied flavour of rich red wine in this truly delectable dish. Wonderfully aromatic, savoury and satisfying; serve over creamy mashed potatoes for a Sunday roast guaranteed to please the masses.

Ingredients

Boneless beef brisket joint

750ml bottle Chianti red wine

6 bay leaves

2 tsp fresh thyme

4 tbsp butter

1 red onion, quartered

2 bulbs fennel, quartered

8 cloves garlic, peeled

4 carrots, peeled and chopped into 3 inch slices

6 whole celery stalks, chopped into 4 inch chunks

Method

Pour wine into a large bowl, add the beef and bay leaves; leave to marinate in the fridge for 8 hours

Remove the beef from the wine and transfer to a frying pan. Set the marinade to one side, you’ll need it again later

Increase hob heat to high, and sear beef for 2 minutes. Turn over, and sear for a further 2 minutes